Strawberry Heart Truffles
- Line an 18cm square shallow cake tin with nonstick baking paper. Put the white chocolate chips in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is completely melted and smooth.
- In a mixing bowl, beat together the butter and icing sugar until smooth and creamy. Add enough pink food colour to get a shade you like. Fold through the melted white chocolate. Spread into the lined tin. Chill for 2 hours until firm.
- Remove from the fridge, lift out of the tin and put onto a board. Using a small heart shaped cutter, stamp out approximately 20 hearts from the mixture. Transfer to a tray and scatter over the chopped freeze-dried strawberries, pressing into the hearts so that they are firmly attached.
- Put the tray in the fridge to chill for a further 2 hours and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks.